Make It

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Cook celery and onions in vinaigrette dressing in large saucepan on medium-high heat 5 min. or until vegetables are tender. Add pumpkin, broth and water; stir until well blended. Bring to boil; cover. Reduce heat to medium-low; simmer 20 to 25 min. or until pumpkin is tender.

Substitute

If fresh pumpkin is unavailable, use 1 can (28 oz/796 mL) pumpkin instead.

Special Extra

As a special garnish, stir 2 tsp. curry powder into 1/2 cup low fat sour cream. Drizzle 1 Tbsp. of the sour cream mixture over each serving of hot soup just before serving.

Servings

Makes 8 servings, 1 cup (250 mL) each.

Healthy Living

Healthy Living

Diabetes Center

Carb Choices: Carb Choice

Nutrition Bonus

Help your friends and family eat right with this delicious soup that is prepared with better-for-you products!

Nutritional Information

Serving Size Makes 8 servings, 1 cup (250 mL) each.

AMOUNT PER SERVING

Calories

70

% Daily Value

Total fat

3.5g

Saturated fat

0g

Cholesterol

5mg

Sodium

530mg

Carbohydrate

9g

Dietary fibre

1g

Sugars

4g

Protein

2g

Vitamin A

10 %DV

Vitamin C

8 %DV

Calcium

2 %DV

Iron

4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.